Spaghetti Chicken Cacciatore Recipes

SPAGHETTI CACCIATORE

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot.
• Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and 1/2 teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes.
• Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan.

CHICKEN CACCIATORE PASTA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
• Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
• Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
• Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
• Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.

SPAGHETTI CHICKEN CACCIATORE

Steps:

• In a 4 or 5 quart Dutch oven over medium-high heat, heat 1 teaspoon of the oil. Add bacon and cook until browned and crisped. With a slotted spoon remove bacon to a medium bowl. Leave the drippings in the skillet.
• Season the chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cook the chicken in batches; add half of the chicken pieces to the Dutch oven and cook until golden brown. With a slotted spoon remove chicken pieces to the bowl with bacon. Repeat process with remaining chicken pieces.
• Leave any drippings in the Dutch oven and add the remaining 1 teaspoon oil over medium-high heat. Add onion and cook stirring frequently, for 2 minutes. Add garlic, mushrooms and Rosemary and cook while stirring until the mushrooms begin to soften, about 2 minutes.
• Add balsamic vinegar and cook while stirring until some of the balsamic vinegar has evaporated, about 1 minute.
• Add tomatoes, tomato paste and bay leaf to the Dutch oven along with the reserved bacon and chicken; stir to combine. Season the sauce with the remaining 1 teaspoon salt and ½ teaspoon pepper. Cook over medium-high heat while stirring until the sauce bubbles. Let bubble for 2 minutes. Reduce heat to low, cover and simmer for 30 - 40 minutes until the sauce has slightly thickened.
• Meanwhile, start boiling a large pot of lightly salted water. Add spaghetti and once it comes to a full boil, cook for 8 - 10 minutes until al a dente (or follow package directions). Drain spaghetti, ladle portions of spaghetti into serving plates or bowls and top with chicken cacciatore sauce. Garnish each serving with parsley and grated Parmesan cheese.

CHICKEN CACCIATORE OVER PASTA

Steps:

• Cut chicken into bite size pieces.
• Spray large skillet with olive oil cooking spray.
• Saute chicken, onions, and green peppers for 6-8 minutes.
• Stir in drained tomatoes and tomato sauce.
• Add Splenda, Italian seasoning, olives, and black pepper.
• Simmer for 10-15 minutes, stirring occasionally.
• For each serving place 1/2 cup pasta on plate and spoon 2/3 cup chicken mixture over top.

CHICKEN CACCIATORE LINGUINE

Steps:

• Cut each chicken breast into 3 to 4 large chunks or strips.
• Heat oil in a large pot over medium heat. Add chicken and brown for 2 to 3 minutes. Add onion and garlic and brown for 1 to 2 minutes more.
• Meanwhile, combine undrained tomatoes, tomato paste, 1/2 cup wine, mushrooms, parsley, sugar, salt, rosemary, thyme, oregano, and pepper in a medium bowl. Pour mixture over the chicken and bring to a boil. Reduce heat and simmer until chicken is cooked through and tender, 35 to 40 minutes, stirring in additional wine during cooking if needed.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and serve with hot sauce over top.

CHICKEN CACCIATORE AND PASTA

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
• Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.

CHICKEN CACCIATORE PASTA

Steps:

• In a large heavy sauce pan, heat the olive oil on medium-low to medium heat and add chopped onions and shallots, cook approximately 2-3 minutes or until onions/shallots are clear and soft. Next, add garlic - continue to stir all and cook another 1-2 minutes longer to allow garlic to penetrate the oil and flavor to develop.
• Next add the prepared marinara sauce, chopped tomato, and can of crushed tomatoes, stir well and begin to add all dry seasonings. Continue to stir and allow sauce to begin bubbling. After sauce begins to bubble, stir in the red wine and add your Bay leaf. Next, add the shredded cooked chicken as well as the diced portobello, squash, & olives. Stir well and add the 1/2 teaspoon sugar, (this will help cut the acidity of the tomatoes and bring all flavors together nicely). Cover, and allow to cook for 10 minutes on simmer. You may want to check the consistency of the sauce to ensure it is not too thick, if so - add about 1/2 cup of water, though do so gradually and stir after each addition - you may or may not need that much water. If your sauce looks too thin, just take the lid off while the sauce is cooking on simmer to allow moisture to evaporate naturally. Of course the seasoned italian cook, (or chef) knows to taste the sauce to see if it is missing something, which you can then add what you think is missing. Salt & pepper to taste. Sauce can be left on Simmer for up to 30 minutes, as long as you check frequently and stir to ensure the bottom is not scorching. Serve with your favorite Al Dente Pasta, a good crusty bread (our favorite is Ciabatta), and of course use the best pecorino romano or locatelli cheese you can find & a glass of your favorite wine.